You have probably figured out from all of our food posts that Karen is the cook in the house. I can make a great breakfast, but she is the chef in this family. Every so often she doesn’t really feel like cooking and then its my turn. And when that happens it is usually order out or a “freezer pizza”.
Last night was a “freezer pizza” night and our go-to is a pepperoni Tombstone (not a sponsor). I have it down to a science. Frozen pizza on one of our old Pampered Chef stones (not a sponsor). Put it in a cold oven. Then set the temp for 400 degrees and 23 minutes later its done.
It may be done, but can still use a little extra, so Karen likes to add some garlic powder, oregano, and red pepper flakes. I used to do the same until Karen upped my game with a special birthday gift.
The Flatiron Pepper Co (not a sponsor) has a set of hot pepper flakes and they all pack a punch. They go from the “mildest” titled “Red Pepper Blend” (Jalapeño, Ghost, Arbol, Habanero) to “I Can’t Feel My Face” (Carolina Reaper, Morgura Scorpion, Ghost, Habanero). But my favorite is “Dark and Smoky” (Chipotle, Ancho, Habanero) and my favorite thing to put it on is freezer pizza. It provides all the burn I love without going too far. And the flavor is top notch.
The last two, “Sweet Heat” (Scotch Bonnet, Ancho, Red Bell) and “Hatch Valley Green” (Jalapeño, Sandia, Big Jim, Habanero) are also very flavorful and I enjoy all the options this set provides.
If you like to kick up the heat, I recommend you give these a try.
Cullen likes “heat.” 😁 Jim not so much 😕